The 9th edition of BFREE’s annual magazineis now available in an interactive format online at Issuu! Get the latest news from the field station and learn about exciting research, conservation and education projects taking place in and around the rainforests of Belize.
Highlights of the 2024 magazine include: updates on the conservation and outreach programs associated with cacao agroforestry, the Hicatee turtle, and Science & Education Fellowship Program.
Click here to download a PDF of The Bladen Review 2024.
Special thanks to Jill Jacobs for designing this year’s magazine and to Parker Gibbons for photographing the cover image of a Speckled Racer (Drymobius margaritiferus) during his visit to the field station this summer.
There are experiences in life that can be considered life-changing, but nothing compares to spending about 70% of two years in the rainforest. I can confidently say that the two-year fellowship program at BFREE has been one of the most transformative experiences of my life.
It all began when I came across a Facebook ad about an opening at BFREE for a Fellowship position. Applying was a no-brainer for me, as I was tired of being confined to a small cubicle in my previous job. A few days after applying, I received an email from Heather inviting me for an interview. I vividly remember my first trip on the entrance road – I was supposed to get a ride in and ended up helping push a pickup truck along with some of BFREE’s staff. I won’t pretend that I enjoy traveling the entrance road, but as with most things in life, there are silver linings. For instance, I began to consider the 14 km trek as a great workout—truly a win-win situation!
To call myself a “naturalist” would be an understatement; many times, I find myself at peace when I’m lost in nature. If I’m not alone, I’m probably with Nelly, Heather, or Mario, engaged in a friendly competition of bird recognition—mind you, I had never been involved in birding before. The abundance of bird species at BFREE intrigued me, leading me to learn as much as I could from these amazing creatures. Another wonderful aspect of working at BFREE has been the chance to share cultural experiences with guests from other countries. Meeting and connecting with people who are passionate about conserving the environment is an incredible feeling.
I am pictured here at my BFREE Fellow graduation day with my mentor, Mr. Erick AcOn my graduation day with my BFREE colleagues
The most significant highlight of my time at BFREE was being mentored by Mr. Erick Ac, a prominent agronomist from Guatemala. Under his guidance, I learned everything from seed germination to pruning grafted Criollo cacao trees in the field. BFREE’s relatively new initiative of propagating wild cacao in degraded landscapes is fascinating, as it aims to tackle two main problems. The first is preserving cacao genetics, and the second is restoring degraded landscapes through agroforestry.
I was initially skeptical about the project, but now, three years later, the Crioco staff has harvested a few hundred kilograms of wet cacao beans. This success shows that the project is achieving its objectives. I am even more enthusiastic because of this, and I strived to maintain accurate data to support the extension of this project. Such efforts align with BFREE’s vision of research and addressing scientific questions within the Bladen and Maya Mountain region.
The cacao program has opened up other remarkable opportunities for me. BFREE generously awarded me a partial scholarship to complete my undergraduate degree at the University of Belize. Moreover, I’ve been honored with a unique scholarship from the University of Tennessee, Knoxville (UTK), where I am pursuing a master’s degree in Entomology and Plant Pathology. This special scholarship is a result of the collaboration between UTK and BFREE in the cacao program over the past few years.
Birding with Nelly and other BFREE staff was one of my favorite activitiesThis spring I worked with UTK researchers on a fermentation experimentGrinding fermented cacao beans as part of our experiment
My aim is to carry forward my research in cacao production and contribute insights into pest and disease management. The support that I have received exemplifies BFREE’s dedication to help provide opportunities for marginalized groups. I’m deeply thankful for the invaluable learning experiences I gained at BFREE and appreciative of the fellowship opportunity offered by Mr. Jacob Marlin and Ms. Heather Barrett. I’m also grateful to the friends and professors I’ve met along the way, especially Dr. Denita Hadziabdic Guerry and Dr. DeWayne Shoemaker, for their significant contributions to my academic development.
https://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.png00Lenardo Ashhttps://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.pngLenardo Ash2023-10-24 17:11:332023-10-24 17:58:05Roses and Thorns: A Reflection on Life at BFREE by Cacao Fellow Graduate
BFREE is excited to announce a new innovative collaboration among faculty and students from Penn State University, the University of Tennessee, Knoxville, and BFREE. The overall goal is to build on BFREE’s cacao agroforestry program by initiating science-based projects that both develop and enhance our understanding of the novel cacao-based agroforestry systems at BFREE and, more broadly, for Belize and Central America. Our hope is this new program will support sustainable development goals while conserving tropical rainforest.
Penn State professors and administrators visited BFREE earlier this year to explore the potential relationship
One project seeks to identify a range of woody plant species in Belize, which incorporated into future cacao agroforestry systems could bolster biodiversity, enhance ecosystem services, and increase climate resilience. An outcome of this effort will be the creation of a comprehensive resource — the “Belize Agroforestry Manual.” Designed to be practical and accessible and provide information to BFREE staff and Belizean farmers and landholders on suitable woody plant species, their uses, benefits, various practices, and adoption guidance.
A second collaboration revolves around the ancient criollo cacao varieties at BFREE. The cacao trees will be studied with the goal of developing distinctive agroforestry systems that combat deforestation and empower local communities. The project will delve into the adaptability of criollo cacao across diverse environments and its potential to preserve biodiversity.
A third project includes the expertise of Penn State, the University of Tennessee, Knoxville and international specialists in cacao fermentation. Together, they aim to unravel the mysteries behind the flavors of wild criollo cacao. This research includes sensory evaluations and a comprehensive examination of economically vital attributes like flavor and lipids. The goal is to craft fermentation and roasting guidelines that maximize flavor. Furthermore, genetic information will be connected to important commercial traits of wild criollo cacao, opening new horizons in chocolate production, which can provide insights for BFREE’s up and coming chocolate company, Crioco, as it embarks on its business venture in the near future.
UTK researchers implemented a fermentation experiment this MayHolly Brabazon’s PhD research is focused on cacao genetics at BFREEDeWayne Shoemaker and Jacob Marlin have been working over the past several years to develop a strong, cacao-focused relationship between UTK and BFREE
UTK PhD candidate Holly Brabazon’s research is focused on the genetics of the wild cacao trees found at BFREE. Based on previous sequencing performed by the Heirloom Cacao Preservation Fund and the Cocoa Research Center at the University of West Indies in Trinidad, these trees were identified as pure Criollo. Criollo cacao is highly valued for its fine flavor qualities but is extremely rare in cultivation partly because of susceptibility to modern cacao pathogens, relatively low productivity, and a long history of interbreeding with other varieties. The overall objective of her project is to provide a robust, sustainable framework for Belizean farmers to grow this high-value, shade-tolerant, locally adapted Criollo cacao variety.
The first step will be to understand the population structure of the Criollo cacao trees at BFREE by partially sequencing the genomes of the 300 standing trees. Analyses of the sequence data will allow us to answer several important questions regarding mating biology, pollen dispersal, breeding patterns within and among the different phenotypic variants, and recent history of Criollo cacao at BFREE. These data will provide a foundation for a second planned study analyzing parentage of seeds to determine patterns of pollen flow throughout this population and for future genomic studies aimed at understanding or improving various Criollo phenotypic traits of interest.
https://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.png00Jacob Marlinhttps://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.pngJacob Marlin2023-10-24 15:40:202023-10-24 21:43:34New Collaboration between BFREE, Penn State University, and University of Tennessee Knoxville
BFREE in collaboration with the University of Tennessee, Knoxville (UTK) facilitated a cacao research project at the BFREE’s Field Station in May 2023. The primary objective of the collaboration was to co-design and enhance post-harvest practices and methods for Criollo Cacao which is intercropped and shade-grown in several experimental plots within the property. Criollo is a Spanish term that means “of local origin” or native. Criollo beans are usually white to pale pink in color, and it is a pure cacao variety.
The four-day project was made feasible by several participants including the Crioco staff, myself as BFREE’s Advanced Cacao Fellow, and the University of Tennessee, Knoxville student researchers and professors. The project involved a variety of activities that ranged from harvesting ripe criollo pods to pod-cracking and bean extraction, to fermenting and data collection. The collaboration commenced with the Crioco staff playing an instrumental role in the cacao field specifically in teaching the students how to appropriately harvest pods. This activity is considered a crucial first step for good quality and fermentation because the pod must be mature, healthy, and not damaged. Good quality also means good chocolate!
Thereafter, I taught the students our recommended methods for pod cracking and bean extraction, as well as fermentation set-up and preparation. The students were very hands-on and did not hesitate to share useful ideas and information regarding data collection during fermentation and the application and usage of instruments. The exchange between both partners was mutually beneficial for everyone involved.
The student researchers received many first-hand experiences; these include the ability to differentiate the four criollo phenotypes grown at BFREE, harvesting and extraction of cacao beans from pods and most importantly getting practical during fermentation. Additionally, as the advanced cacao fellow, I became more knowledgeable about fermentation chemistry and terminologies and was exposed to multiple lectures on basic food components relating to Food Science and its applications to cacao.
Special Thanks
Thank you to everyone from UTK who participated in making the project a success. Professors: Dr. DeWayne Shoemaker, Dr. Denita Hadziabdic-Guerry, and Dr. Kevin Moulton Student Researchers: Holly Brabazon, Celeste Chadwick, Amber Gunter, Laura Whaley, and Madison Fomich.
https://www.bfreebz.org/wp-content/uploads/2023/07/Cracking-pods-1-scaled.jpg19202560Roxanna Chenhttps://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.pngRoxanna Chen2023-07-19 20:57:182025-04-24 23:30:20Collaborative Cacao Research Project
For over two years, Head Park Ranger, Sipriano Canti, has managed a BFREE research project to document wildlife movements throughout the reserve. At all times, he has eight to twelve Panthera wildlife cameras strategically located to capture patterns and activities of mammals and sometimes birds.
Panthera Wildlife CamerasSipriano Canti
Canti has decades of experience with documenting wildlife using these types of cameras. He has worked with visiting researchers focused on different species and to answer different research questions. Therefore, he knows where to place cameras to best document activity.
With the development of the cacao agroforestry program at BFREE, he saw a unique opportunity to find out which animals are utilizing the cacao and when.
He began placing the cameras in several of the cacao blocks in areas where he anticipated a lot of movement. And the results have been successful. He routinely spots jaguars, tapirs, tayras, agoutis, coatis, deer as well as ground birds like common paraques and great currasow. The cameras also capture the movements of humans who utilize the property, which becomes important documentation for the protection program.
AgoutiCoatiJaguarWildlife cameras capture movement both day and nightJacob MarlinCommon Pauraque
These cameras provide proof that the cacao agroforestry system provides healthy habitat for a diversity of species. As the farm grows and changes, we are excited to see how the density and diversity of wildlife is also changed.
https://www.bfreebz.org/wp-content/uploads/2022/11/F2777704.jpg15362048Heather Barretthttps://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.pngHeather Barrett2022-11-13 02:26:022022-11-13 02:30:37#CantiCam documents wildlife in the cacao agroforest
The flavor attributes of chocolate, especially fine flavor chocolate, is determined by numerous factors: 1. Genetics of the cacao, 2. The farming practices implemented, 3. The location, biophysical features, and climactic conditions of where it is grown (also called terrior), 4. The time of harvest, 5. Fermentation protocols, 6. Drying methods, and finally the chocolate-making including, 7. Roasting and, 8. The final recipe. Each of these factors has tremendous variability and requires specific expertise to successfully implement the management and interventions.
Fermentation is a critical aspect in flavor development and final acidity of a finished chocolate bar. You can’t hide bad fermentation in chocolate. If the beans are over-fermented, they yield an undesirable, wet “barnyard” type flavor. If they are under-fermented, the results are an astringent attack on your tastebuds that causes your mouth to pucker.
Even with the best farming practices producing the finest beans, if the fermentation is not done to its fullest potential the results will be disappointing at best. Our work to determine this important stage in producing some of the world’s finest chocolate is an important part of our current efforts.
BFREE began a collaboration with Dancing Lion Chocolate in Manchester, New Hampshire, to begin to determine the best fermentation protocols for Criollo cacao. Crioco Cacao’s Operations Manager, Elmer Tzalam, and I managed the fermentation experiment at the BFREE Field Station. Because there is no information on successful fermentation of the rare and ancient Criollo cacao, we had to undertake our methods based on limited information. We instituted three separate fermentation protocols and upon completion sent these batches to Dancing Lion Chocolate, where my good friend and colleague Rich Tango-Lowy and my son, Shaman Marlin, processed the beans into chocolate using a standardized roasting methodology. These three profiles were then molded into exquisite artfully designed hand crafted limited release specialty chocolate bars. Dancing Lion Chocolates is not your typical chocolate shop. Each bar is a work of art – visually dazzling and delicious. And chocolate is made in small batches and only one time in that exact way, they never repeat the same recipe twice. Rich has used BFREE Criollo cacao in the past on a few specialty bars and bonbons. After visiting BFREE with his wife, Torene, and Dancing Lion’s Baker, Donna McLintock, we began a conversation on how to improve and refine our fermentation methods.
Jacob, Rich, Torene and Donna visit the wild criollo cacao at BFREEShaman and his Dancing Lion co-workers make bonbons – Picture courtesy of Rich Tango-Lowy
I’m thrilled to announce that our initial collaboration was a success. Chocolate from these three different batches will be sold this year through Dancing Lion Chocolate. I’m especially proud to acknowledge Shaman Marlin who has been working at Dancing Lion for over a year and was responsible for making the chocolate in these bars! A very limited supply will be available in the shop and online after Thanksgiving. The bars can be identified by Criollo I, Criollo II, and Criollo III.
By determining the best fermentation protocols based on continuous feedback, revisions can be made until the process reveals the unique flavor attributes intrinsic to this unique cacao. In 2016, the BFREE cacao beans and chocolate were designated “heirloom fine flavor” by the Heirloom Cacao Preservation Fund (HCP), one of only 16 cacao varieties throughout the world to receive such an honor. In order to get designated “Heirloom Fine Flavor”, beans are submitted to HCP blind, meaning the chocolate maker, in collaboration with Guittard Chocolate, does not know where the beans were sourced. Once made into chocolate liquor and chocolate, it is tasted, also blind, by a 9-person panel made up of the world’s most expert chocolate tasters. If the flavor meets a very high mark, the beans are designated Heirloom. Based on those results and additional feedback and reviews, we are confident that this Criollo cacao is unlike any other cacao in the world, and this inspires us to continue our efforts to master the process, from the nursery to fermentation to chocolate bar.
https://www.bfreebz.org/wp-content/uploads/2022/11/IMG_2909.jpg15122016Jacob Marlinhttps://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.pngJacob Marlin2022-11-13 01:17:372022-11-14 14:11:24The Science of Fine Chocolate
Over the past three years, BFREE has been doing research and experimentation to develop a model for farming the BFREE Criollo cacao, under its for-profit – Crioco Cacao, LLC. The goal is to create healthy and productive trees that yield cacao beans that are ultimately made into some of the world’s best Heirloom Fine Flavor chocolate. So, we are experimenting with creating conditions in the farm as well post-harvesting protocols including fermentation and drying techniques. Our work is challenging and requires a lot of innovation. Primarily because this cacao has been growing in isolation on BFREE property for thousands of years and has not been worked with by anyone in the cacao industry.
Specifically, experiments have focused on fine-scaled management of the farm setting to provide the optimal conditions for cacao tree health. This includes planting and managing temporary and permanent shade trees, as this variety of cacao has been growing under the natural canopy of the rainforest for thousands of years, and requires a lot of shade. To date, we have planted over 10,000 criollo cacao trees and an equal amount of shade trees representing 25 soil enriching native forest and fruit tree species. The work begins in the nursery with very specific protocols including grafting robust seedlings with clonal material from the most productive criollo trees on site, and continues as the young trees are transplanted into the farm. Specific pruning protocols, of both the cacao and shade trees is a constant endeavor, and careful management is required as each tree has its own unique set of conditions and expressions. Organic nutrition is applied throughout the year, and regular observations and adaptive management takes place as the dry and rainy seasons set in. Extensive data is collected throughout the year, providing the basis for improving management and adapting the conditions to best reflect the perceived requirements of this rare and unusual cacao.
Historically, much of the available literature states that cacao trees with a high percentage of criollo genetics are very difficult to get optimal productivity because of low yield, are prone to disease and pests, and are difficult to cultivate on a commercial scale. However, initial results from our work suggest otherwise. We are finding that with careful and specific management activities, this unique variety of 100% Criollo genetics shows promise that it can be highly productive given the right conditions.
After three years of trial and error plus the hard work of our staff as well as meaningful contributions from expert advisors, we are narrowing in on the exact conditions for the trees to thrive. As the pictures below illustrate, trees in the best condition are showing very high levels of productivity after just two years and promise to bear fruit in the years to come. These early results keep us working toward our goal to create a thriving cacao agroforestry system which restores forests and provides habitat for a wide array of wildlife species while also providing some of the world’s finest chocolate to the consumer while simultaneously providing a sustainable climate smart source of revenue for BFREE to further achieve our important conservation work.
https://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.png00Jacob Marlinhttps://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.pngJacob Marlin2022-11-13 00:53:572022-11-13 02:34:10From Bean to Bar: BFREE’s cacao program bears fruit
BFREE celebrated two important bird days on Saturday, May 14 – Global Big Day and World Migratory Bird Day. Global Big Day is an opportunity for citizen scientists to gather essential data about the birds in their area. While World Migratory Bird Day uses a different theme each year to draw attention to challenges migratory birds face across the globe. The 2022 campaign focused on light pollution’s impact on migratory birds. Activities to mark the day were under the theme “Dim the Lights for Birds at Night”.
BFREE staff and students from Lakeland University were excited for the opportunity to participate. We split into three teams to cover as much of the property as possible. Lakeland University began early at the observation tower and were rewarded with an assortment of parrots, raptors and small birds.
In addition to the observation tower, we explored other areas including the garden and orchard, the Agami Lagoon, the cacao agroforest, the boundary line, and various spots along the Bladen River. During our day-long adventure, we observed some beautiful and interesting birds. A few of the many birds we enjoyed included: Common nighthawk, Swallowtail kite, Keel-billed motmot, Amazon kingfisher, Sepia-capped flycatcher, Yellow-headed parrot, and the Great currasow. We observed a total of 117 bird species. Because all participants were not eBird subscribers, we submitted one checklist at the end of the day.
The BFREE Birding Club keeps growing! BFREE participating staff were: Nelly Cadle, Thomas Pop, Sipriano Canti, Marcos Kuk, Jonathan Dubon, Mark Canti, and Heather Barrett.
https://www.bfreebz.org/wp-content/uploads/2022/05/IMG_5091-rotated.jpg20161512Heather Barretthttps://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.pngHeather Barrett2022-05-22 21:14:472022-05-23 02:23:24World Migratory Bird Day 2022
Students from Keene High School in Keene, New Hampshire helped BFREE staff celebrate Earth Day by planting seeds. This is Keene High School teacher, Matt Brady’s, fourth trip to Belize and to BFREE. He is joined by fellow teachers, Christine Gillis, Monica Foley, and Jodie Ballaro. Their group was scheduled to come to the field station in 2020 but was cancelled due to the pandemic. They tried again last year with no luck. This makes us especially thrilled to host them in 2022.
In a BFREE interview with Mark Canti and Jonathan Dubon on Facebook Live for Earth Day, Matt described why he wanted to return. “BFREE is a really special place for lots of reasons. I’m really happy to be here to meet young people like you. People who contribute to the ecology of the area and are conservationists. That is very important to me, the way BFREE is set up to keep young people coming in from the area. This is why we keep coming back.”
In a surprising turn of events for dry season, it began raining at 9am during the student orientation. The rain continued throughout the morning and into the afternoon, but this didn’t dampen anyone’s spirits. The students continued their orientation and tour of the facilities. After lunch, everyone divided into groups for service projects. Nine students helped with planting germinated cacao seeds in the nursery. An additional fourteen students helped at the Hicatee Conservation and Research Center where they assisted in a project to improve the exterior fence. The remainder of the students supported the long-term large mammal research project by checking camera traps on the property.
We are grateful that Matt, Christine, Monica and Jodie worked so hard to come back to BFREE this year.
https://www.bfreebz.org/wp-content/uploads/2022/04/IMG_4796.jpg20161512Heather Barretthttps://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.pngHeather Barrett2022-04-24 03:24:582022-04-24 03:25:03Celebrating Earth Day
Grafting is the preferred method of vegetative propagation for cacao (Theobroma cacao). Grafting allows farmers to choose the qualities they want in their trees and reduce expenses related to sourcing cacao trees. But before a tree can be grafted, you must grow the rootstock.
This year our seeds are coming from Ana Maria farm in Guatemala to create our rootstock. This variety has been bred over many years to produce a strong and robust seedling that is fast-growing, can withstand drought conditions, and provides excellent rootstock for BFREE’s heirloom criollo cacao.
In Guatemala, pods are cracked open and the best cacao seeds are carefully selected. After that, they are disinfected for any possible fungal disease. Finally, they are germinated and are ready for transport. Ten thousand seeds will travel to Belize and reach BFREE today in order to be planted tomorrow on Earth Day.
Special thanks to Erick Ac for providing the cacao seeds and the wonderful photos!
Cacao PodsPods are cracked and seeds removedSeeds are laid out so pulp can drySeeds begin to germinateSeed germination
https://www.bfreebz.org/wp-content/uploads/2022/04/909812cb-2ff1-44a8-babf-d04a71104544.jpg16001200Heather Barretthttps://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.pngHeather Barrett2022-04-21 22:56:352022-04-22 12:57:48Creating Strong Rootstock for Heirloom Cacao
